Blender Sponge Cake
Ingredients
- 1 cup sugar
- ½ cup vegetable oil (sunflower or light olive oil)
- 3 large eggs
- 1 cup milk
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tbsp baking powder
- Pinch of salt
Directions
- Preheat the Oven
Preheat your oven to 180°C (350°F). Grease a round cake pan (or line with parchment paper). - Blend the Wet Ingredients
In a blender, combine sugar, oil, eggs, milk, and vanilla. Blend for about 1–2 minutes until smooth and fully combined. - Add the Dry Ingredients
Add flour, baking powder, and a pinch of salt into the blender. Pulse or blend briefly until the batter is smooth and lump-free. - Prepare the Pan
Pour the batter into the prepared cake pan. Tap lightly on the counter to remove any air bubbles. - Bake
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. - Cool and Serve
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Allow it to cool completely before slicing.
Time & Yield
- Prep Time: 10 minutes
- Bake Time: 30–35 minutes
- Total Time: ~45 minutes
- Servings: 8–10 slices
Tips & Variations
- Add lemon or orange zest for a citrusy aroma.
- Swap vanilla for almond extract for a flavor twist.
- Use whole wheat flour for a denser, more rustic texture.
- Dust with powdered sugar or serve with whipped cream and fruit.
Storage
- Room Temp: Store covered for up to 3 days.
- Fridge: Keeps well refrigerated for 5 days (bring to room temp before serving).
- Freezer: Can be frozen for up to 1 month. Wrap tightly in plastic wrap and foil.
Tools You’ll Need
- Blender
- 9-inch round cake pan
- Spatula
- Measuring cups & spoons
- Toothpick or cake tester
